CAKE DECORATING Central Magnet School

The Cake Decorating Club meets during B rotation in room 240. 
Middle School only.
I will demonstrate tips and techniques you can try at home. This is different than in the past when we would meet periodically after school. I just feel it is just too much to bring cakes/cupcakes/icing/tips/bags to school. 
Wilton Deluxe Decorating Tip Set LINK
Tip Chart
 Cake Decorating Tips
Vanilla Buttercream Frosting:
1 1/2 cups butter or margarine, softened
4 cups sifted powdered sugar
2 T. milk
1 t. vanilla extract
Cream butter or margarine at medium speed; gradually add sugar, beating until light and fluffy. Add milk; beat until spreadable. Stir in vanilla. 3 cups.
Chocolate Buttercream Frosting: add 1/4 cup cocoa with powdered sugar
Pipeable Cream Cheese Frosting
1 (8-ounce) package cream cheese, at room temperature 
1/2 cup butter (1 stick), at room temperature 
1 pound confectioners’ sugar, sifted 
1 teaspoon vanilla extract 
In a bowl, blend together the cream cheese and butter. Gradually add the confectioners’ sugar and beat until light and fluffy. Beat in the vanilla. Stir in the pecans, or reserve them to sprinkle over the frosted cake. Fill and frost the cake when it is completely cool.
Strawberry cake: 
1 strawberry cake mix
1 envelope Dream Whip topping (dry)
1 cup water
1/2 cup oil
4 eggs
1/2 cup strawberry puree
The icing (from Paula Deen):
1/4 cup butter
1 eight ounce package cream cheese
1/2 teaspoon strawberry extract
1/4 cup  strawberry puree
7 cups powdered sugar, sifted
Cake Recipe:
any flavor cake mix
1 envelope Dream Whip topping (dry)
1 cup water
1/2 cup oil
4 eggs
Stir in electric until moistened, then mix at medium speed 5 minutes. Bake 350 degrees 25-30 or until toothpick inserted comes out clean.